I have been struggling to purge my mid-section of the extra inches that I have put on since Thanksgiving, with another boost over Christmas. I am almost there, but in order to get over the hump – or perhaps I should under the hump – fish was required. Lean, healthy fish meals, not deep-fried, artery-clogging fish (which tastes best).
So I decided on salmon cakes. I like salmon cakes. I used to order them when they were offered as The Student Special at Carolina’s cafeteria. They taste good, they’re good for you and I like them, so I headed for the store to buy a can of salmon, then thought: Why not fresh salmon cakes?
I bought a pound of fresh salmon and turned it into four sensational fresh salmon cakes. They take just a bit more effort than canned salmon cakes, and they cost a little more, but they are worth it. Here’s how.
First, buy a pound of fresh salmon. If you can, buy the tail section. It crumbles better than the thicker section and makes it easier to work with and prepare. Cook the salmon dressed with a little olive oil, garlic salt and salt and pepper in a 400 oven for about 10 minutes, or until just done. Let it rest and cool for a bit and then remove the skin and any of that black stuff on the fillet.
In another pan, sauté a half cup of finely diced onion in a little butter and olive oil. When the onions turn golden, remove from the heat.
In a large bowl, combine the flaked salmon with the onions, add a C of Panko, 2 beaten eggs, 3 T mayo, 1 t Worcestershire sauce, 1 t garlic salt, a bit of black pepper and ¼ C fresh parsley if you have any. Form the salmon into 4 patties and add to a skillet with 1 T butter and 1 T olive oil. Fry to a golden brown and serve with this tartar sauce – ½ C Mayo, ½ C finely diced dill pickles, 1 t dried dill weed, 1 t lemon juice, 1 t sugar and a bit of black pepper. A terrific and tasty way to lose a little weight.
Fresh Salmon Cakes
1 pound fresh salmon
1 t garlic salt
½ t black pepper
1 T olive oil
1 T butter
½ C diced onion
1 C Panko crumbs
2 eggs beaten
3 T mayo
1 t Worcestershire sauce
¼ C fresh parsley (optional)
1 T olive oil (for frying salmon)
1 T butter (for frying salmon)
